Message from Maggie:  We always do scallops the same way (see here).  One of the most fun things about this blog is that it inspires me to make things I’ve never tried rather than the same-old same-old.

We planted mint in our herb garden and beyond using it as an ingredient in Mr. Magpie’s bourbon, we rarely use it at all.  I stumbled across this recipe from Giada De Laurentiis and with a few modifications made it my own.

Ingredients:

• 1/4 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 garlic cloves
• 1/4 cup olive oil
• 3 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 pounds scallops, patted very dry
• 2 tablespoons extra-virgin olive oil

Instructions:

1. Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped.
2. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended.
3. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
4. Brush the scallops with the extra-virgin olive oil and sprinkle with salt and pepper.
5. Spray the grill with non-stick spray and cook scallops until well done.
6. Remove the cooked scallops from the grill.
7. Brush grilled scallops with pesto.
8. Transfer scallops to a platter and serve.

Makes 6 servings

Photographs:

Allergens:

• This recipe contains dairy.
• This recipe does not contain eggs.
• This recipe is gluten free.
• This recipe contains nuts.
• This recipe contains seafood.

Nutrition information: